I cannot believe it’s almost Easter already! Honestly, our first winter flew by. We were lucky and had it very mild compared to other states, that’s for sure. If you’re new here, you might not know that I actually grew up Christian (mom) and Jewish (dad). Our little family along with my dads side of the family all celebrated them both. My Jewish grandma always thought it was fun to have a Christmas tree. I know this isn’t conventional but it was normal for us and I love that I was exposed to both!
That being said – I’ve made a little Easter cookie cake recipe for you guys. Kevin and I completely downed this thing in like two days. It’s so dang good. It’s gluten, dairy, and refined sugar free! Weeeeee! I make things this way because it makes me feel better physically but honestly, also mentally. I feel better about my decisions. That’s just real life. We all want to be healthy without the sacrifice of flavor and dessert. I will never give up dessert and neither should YOU!
Ok, I know what you’re thinking, if it’s free of all of those things, 1. How could it even be good? And 2. What is it even made out of? I can happily tell you that this cookie cake recipe is phenomenal and not phenomenal for being ‘healthy’ it’s just DAMN GOOD. I use a mix of almond flour and all purpose gluten free flour (heeyyyy-o trader joes). It also has quite a bit of peanut butter in it, which you can totally sub in for any nut or seed butter of your choice.
In the spirit of Easter, I really wanted this to look festive and unfortunately there aren’t any pastel colored healthy M&Ms, so I used the real stuff! If you want to make this completely dairy free, obviously go ahead and take those out and add some healthy-ish ones or just leave them out completely and use chocolate! I think it looks pretty cute with the pastel colors though. Also, who doesn’t love cookie cake recipe? If you don’t you must be some sort of alien or something.
Did I mention this was a total one bowl situation? It’s so fast, you literally throw everything into a bowl and mix it up like you’re 5 years old playing outside in the mud making ‘soup’, no? just me? Cool Cool.
I’ve said before how important it is to have things on hand in your pantry and fridge to throw together – staples. The staples in my house include gluten-free flour and coconut sugar, baking soda, and baking powder which makes baking anything on a whim really simple for me. I get serious cravings and then I want to make it that day, I need it now.
Since this is a thick cookie cake recipe, I think the best/only way to eat this is with some dairy-free (or not) ice cream or whipped cream and preferably right as it’s out of the oven. If you’re me – you’ll like this cookie cake straight out of the fridge! I feel like so many people snub their noses up at the desserts in fridge situation before they even give it a chance. Give it a chance people! The texture is completely different and so so good!
Whatever you celebrate I hope you’ll try this cookie cake recipe because, if I could I would hand deliver one to every single one of you. I love it so much. Please please share your creation on the gram, on here, on facebook, in my email, whatever you’re feelin’ that day!
Also, have you seen these donuts?
Gooey Chocolate Chunk Cookie Cake
- 1 cup Almond Flour
- 1/4 cup All Purpose Gluten Free Flour Trader Joes’ is Cheap!
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 6 tablespoons Avocado Oil
- 3/4 cup Coconut Sugar
- 6 tablespoons Natural Peanut Butter
- 1 1/2 teaspoons Vanilla Extract
- 1 large egg room temperature or 1 flax egg for vegan
- 1 1/4 cups Chocolate Chunks I use Eating Evolved Signature Dark Bar
- 1 cup Easter Pastel M&M’s these are not dairy-free
- Preheat oven to 350 °F
- Combine sugar, egg, oil and peanut butter in the bowl of a stand mixer and mix until well combined.
- In a separate bowl combine dry ingredients excluding M&Ms and chocolate, mix until combined.
- Add dry ingredients into wet with mixer on low until well combined.
- Mix in chocolate & pretzels.
- Line an 9inch cake pan with parchment paper and press cookie dough evenly into the bottom.
- Bake for 15 minutes or until a knife comes out clean.